Take a block of mozzarella and slice it into slabs approximately 1.5 cm thick.

Then, cut these slabs into uniform sticks, also about 1.5 cm wide.

Sprinkle a baking tray with salt, white pepper, and dried oregano.

Arrange the mozzarella sticks on the tray and season the tops with another layer of the same spices.

Set them aside for a short while to allow the flavors to absorb.

Prepare three separate bowls: one with flour, one with the egg mixture, and one with Panko breadcrumbs.

For the egg mixture, beat the eggs and season with salt, white pepper, and oregano.

Add a small amount of water and whisk until well combined.

Take each seasoned mozzarella stick and coat it thoroughly in flour, shaking off any excess.

Dip the floured stick into the egg mixture, then roll it in the Panko breadcrumbs, pressing lightly to ensure an even coating.

Arrange the breaded sticks on a tray and place them in the freezer until completely frozen (ideally for several hours or overnight).

To ensure the cheese doesn't leak out during frying, perform a second coating.

Dip each frozen stick into the egg mixture again, then roll it once more in the Panko breadcrumbs.

Return the double-coated sticks to the freezer until you are ready to fry them.

They must be completely frozen before cooking.

Heat frying oil to a temperature between 185°C and 190°C (365°F–375°F).

Fry the frozen sticks in small batches until they are golden brown and the cheese just starts to show signs of softening/leaking.

Drain the fried sticks briefly and serve immediately with a side of cocktail sauce for dipping.